The dishes from our interviews explained step-by-step – and other recipes from The Gannet

Apricot and Almond Jam
Bacon & Butter Bean Chowder
Steamed Chopped Pork with Salted Fish
Green Pak Choy with Dried Shrimps
Stir-Fried Potato Slivers with Spring Onion
Venison Bánh Mì with Sour Cream & Horseradish Sauce
Poached Egg on Toast with Asparagus and Hollandaise Sauce
Rhubarb Martini
An Incredibly Simple Cheesecake
Cabbage, Eggs, Peas and Gruyère
Freekeh, Walnut, Swiss Chard, Mushrooms and Tahini Mascarpone
Celeriac, Satsuma, Pear, Fennel and Red Cabbage
Kale and Preserved Lemon Couscous
Plum and Wild Fennel Jam
Raspberry Fool & Butter Bread
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